These mini crayfish rolls look fabulous on any canapé tray. Served in a buttery little bun, the creamy crayfish filling is a more economical version of the traditional lobster filling, but no less delicious!
Factor in rising and cooling time for this recipe.
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For the rolls
- 150 ml milk
- 25 g butter
- 225 g strong white flour, plus extra to dust
- 1 Tbsp. caster sugar
- 1 tsp. fast action dried yeast
- 1 medium egg, beaten, plus extra to glaze
- Oil, to grease
- Sea salt flakes, to sprinkle
For the filling
- 200 g cooked crayfish tails
- 3 Tbsp. mayonnaise
- 2 -3 tsp lemon juice, to taste
- Pinch cayenne pepper, plus extra to sprinkle
- 50 g butter, melted
- Small handful shredded lettuce, we used Iceberg
- 2 tsp. finely chopped chives
- Step 1To make the rolls, heat milk in a small pan until small bubbles appear around the edge. Take off heat, add butter to melt then set aside until lukewarm. Using a freestanding mixer fitted with the dough hook, mix flour, sugar, yeast and 1tsp fine salt. Add milk mixture and beaten egg and mix on high speed for 10min until smooth and elastic. Cover with clingfilm and leave to rise in a cool place (not the fridge) for 1-2hr or until well risen.
- Step 2Lightly grease two 12-hole mini muffin tins (see GH Tips). Scrape dough out on to a lightly floured work surface and knead briefly. Divide into 24, roughly 20g (3/4oz) each, and roll into smooth balls. Drop into the tin holes, cover loosely with greased clingfilm (oil-side down) and leave to rise again in a cool place (not the fridge) for 30-45min.
- Step 3Preheat oven to 220°C (200°C fan) mark 7. Remove clingfilm and brush rolls with beaten egg. Sprinkle with salt flakes and bake for 10-12min until deep golden. Cool in tins.
- Step 4To serve, mix crayfish, mayonnaise, lemon juice to taste, cayenne and some seasoning. Cut a cross into the top of each roll (not all the way down). Brush insides of rolls liberally with melted butter, then fill with the lettuce and crayfish mixture. Sprinkle with chives and cayenne and serve.
Get ahead
Make rolls a day ahead; cool, then store in an airtight container at room temperature. To serve, arrange on a baking tray, sprinkle with a little cold water and refresh in an oven preheated to 200°C (200°C fan) mark 6 for 3-4min. Cool and assemble up to 30min ahead.
GH Tips
If you only have 1 mini-muffin tin, shape, rise and bake half the dough while keeping the rest covered in fridge. Repeating with remaining dough.
If you don’t have mini muffin tins, shape dough into 4 x 25.5cm (10in) long sausages. Arrange on lined baking tray, spacing well apart. Rise, glaze and bake as for rolls. To serve, trim ends and slice each into 6 and cut down into the top to fill.
Per canapé
- Calories: 85
- Protein: 3g
- Total Fat: 4g
- Saturates: 2g
- Carbs: 8g
- Total Sugars: 1g
- Fibre: 0g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
